To make the dressing, combine olives, oil, vinegar and mustard in a screw-top jar and shake well until combined. Taste and season with salt and pepper.

Step 2

Cook beans in a medium saucepan of salted boiling water for 5 minutes or until bright green and tender crisp. Drain. Refresh under cold running water. Drain.

Step 3

Place rocket and beans in a serving bowl. Drizzle with green-olive dressing and toss to combine. Serve immediately.

You can prepare this salad to the end of step 2 up to 6 hours ahead. Store the dressing in the jar and the beans in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature. Carry out step 3 just before serving the main.